Carolina Slaw

If your idea of coleslaw is coarsely shredded cabbage smothered in mayonnaise, you really must try this sweet-and-sour version typical of the tidewater area of Virginia and North Carolinas. It is the only kind of slaw that belongs on pulled-pork BBQ. Note that the quantities of the ingredients are not very important. Just shred and mix. I use the coarse shredder blade of my food processor to get a fairly fine texture. Also, I like to use a mixture of green and red cabbage; the taste is the same but it is much more visually appealing.

Yield: about 1200 milliliters (5 cups)



Cabbage, one small head

350 grams

12 ounces

Bell pepper, one small

50 grams

2 ounces

Onion, one small

50 grams

2 ounces

Carrot, one large

100 grams

4 ounces


100 grams

½ cup

Vegetable or olive oil

65 grams

⅓ cup

Cider vinegar

100 milliliters

4 ounces

Dry mustard

3 milliliters

½ teaspoon

Celery seed or Old Bay seasoning

3 milliliters

½ teaspoon


To taste

To taste


Chop the onion and shred the cabbage and carrots. Mix in a large bowl.

Combine the sugar, oil, vinegar, mustard, and celery seed or Old Bay in small saucepan. Bring to a boil, stirring to dissolve the sugar. In a saucepan over medium heat, combine remaining ingredients; bring to a boil. Simmer, stirring, until sugar is dissolved.

Pour the dressing over the vegetables and toss well. Cover and refrigerate until thoroughly chilled.


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